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1 cup sour red cherries, pitted and halved*
*Canned water-pack sour cherries, drained may be used but not as good.
Combine fruits, sugar, water, lemon juice, spices and salt. Cook 20 minutes until fruits are tender.
Discard cinnamon stick and cloves and force fruit mixture through sieve or food mill. (Blender can be used but don't blend too long as it will become watery. Use on-and-off chopping motions).
Mix together cornstarch and water and stir into puree.
Reheat and cook, stirring until slightly thickened. Cool and add half-and-half and Sabra. Chill thoroughly, adjust with more Sabra and/or lemon juice. Serve in chilled compote glasses with dollops of sour cream topped with a cherry.
Poster's Notes:
Posted by Elaine Radis
Nutritional Info Per Serving: N/A
1 cup peaches, peel/slice
1 cup pitted plums chopped
1 cup green apple, grated
1 cup sugar
6 cups water
1 teaspoon fresh lemon juice
1 2" cinnamon stick
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4 whole cloves
1/4 teaspoon salt, optional
1-1/2 tablespoons cornstarch
3 tablespoons water
1 cup half-and-half
3 tablespoons Sabra liqueur**
sour cream
sweet cherries
**An Israeli orange-based liqueur with a hint of chocolate. Available at liquor stores or Middle Eastern markets.
Sometimes I add 1/3 cup orange juice when adding half-and-half and Sabra. This is truly a delicious soup.